Gingerbread Recipe {Old Fashioned Snack Cake}

Homemade Gingerbread Ingredients

The ingredients in this simple cake recipe are pretty basic but when they come together magic happens!

• All purpose flour is used in this snack cake.
• Baking soda is the leavening.
• Ground ginger is a necessity! Be sure to get some that is fresh. I prefer to buy my spices in bulk at one of the local Whole Foods or similar stores because of this.
• Cinnamon can be any kind. This spicy treat is delicious with Vietnamese cinnamon, though. It’s my favorite.
• Cardamom isn’t called for in many gingerbread recipes but I like the slightly citrus flavor it adds.
• Chipotle powder isn’t at all traditional… and you can leave it out if you want… but it adds a smoky spiciness that goes really well with the other spices.
• Kosher salt has a larger crystal than table salt. If you are using table salt use about 1/4 less.
• Butter adds flavor and moistness
• Sugar is just the plain white sugar. Since you’re using molasses brown sugar would be too much.
• Eggs are pasture raised, large, and organic.
• Unsulphured molasses is used in this recipe. I use Grandma’s brand.
• Black coffee adds another layer of flavor. If you prefer you can use just water.

This Is Gingerbread Cake

When you hear the word “gingerbread” do you think of the cutout cookies? An edible house beautifully decorated with candy?

This gingerbread recipe is neither of those things. It’s an old fashioned cake that is always tender and spicy without being too sweet or rich. It’s plain enough to have for breakfast but delicious enough to have for dessert. There’s really nothing like it.

Absolutely nothing will make your house smell more like a Hallmark movie than this recipe.

Gingerbread Recipe FAQs

Here are the most commonly asked questions about this recipe. If you don’t find the answer to yours here leave a comment below or email me – I’ll get back to you as soon as I can!

Why is gingerbread called Gingerbread?

Gingerbread originally came from an Old French word, gingebras, which referred to preserved ginger. It is related to the French pain d’ epices, which is spice bread, as well as German Pferrerkuchen and Lebkuchen.

What does gingerbread taste like?

Oddly enough, to me, it tastes like pumpkin pie without the pumpkin! Autumn spices and sweet cake.

Does gingerbread have ginger?

Yes. The term is used to describe any type of sweet treat that combines ginger with honey or molasses.

Gingerbread Recipe Tips

This homemade gingerbread recipe is a little spicier than most because… well, if you’ve known me more than a couple of days you’ll know how much I love my spice!

I added cardamom to give it an added layer of orangey-spicy goodness and the coffee just kind of pulls it all together. You’ll understand when you smell it baking!

• Try different types of cinnamon and see what you like best. I like Vietnamese cinnamon and roast cinnamon the best.
• Use fresh spices. If you’ve had yours in the pantry for more than 6 months throw them out.
• Grated orange zest is delicious in this. A tablespoon is about right.
  You can add finely chopped candied ginger if you like.
• Make SURE the molasses is unsulphured or you will be sorry the first time you take a bite.
• Be sure not to over-bake it because it does dry it out.
• Check at 35 minutes then check it every 2 or 3 minutes after that.
• This only needs a little powdered sugar dusted over the top but I wouldn’t turn down a spoonful of whipped cream, either.
• Store, tightly covered, at room temperature for about 2 days.
• This gingerbread recipe freezes very well for up to 3 months. Wrap it tightly in plastic wrap then aluminum foil.
• Dust with powdered sugar, a scoop of ice cream, or dollop of whipped cream before serving – if you really want to. I like it plain.

More Cozy Holiday Recipes Your Family Will Love

There’s no such thing as a holiday without delicious smells coming from the kitchen — at least not at my house! Here are some of our favorites and I’m sure they’ll soon be your favorites, too.

• Gingerbread donuts are a lot of fun for breakfast but my favorite time to have one is on a rainy afternoon. Don’t forget the coffee!
• Viennese Christmas Bread is a beautiful loaf of yeast bread that’s slightly sweet. It’s beautiful enough to give away as a gift.
• Sweet Potato Rum Cake is a gorgeous, warm, golden color with flavor for days!
• Gingerbread waffles are another treat for fall and winter. Perfect for holiday brunch.

You May Need

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

What’s new? Check out my Restless Chipotle & Co. Store on Amazon where you’ll find all kinds of nostalgic goodness!  Thanks so much for being a part of Restless Chipotle!

If you can’t find roasted cinnamon locally check out the link below. It adds to the unique flavor of this gingerbread recipe but you can substitute regular cinnamon if you like.

McCormick Gourmet Saigon Cinnamon

Old Fashioned Gingerbread Recipe

Tender gingerbread cake is so moist and spicy that it melts in your mouth. The aroma alone will get anyone in the holiday spirit in no time!

I adapted this recipe from  1975 Farm Journal’s Country Fair Cookbook. I personally don’t consider this vintage but a lot of you will.

Need to adjust for high altitude? Check out the instructions from Utah State University.

4.25 from 4 votes

Gingerbread Recipe

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An old fashioned, homemade gingerbread recipe that will make your house smell like fall. This is a dark, spicy cake that is wonderful plain or topped with ice cream, whipped cream, or your favorite sauce.

Course Dessert

Cuisine Amercian Heritage

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 12

Calories 283.11

Author Marye Audet-White

As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

• rubber spatula
• Stand mixer

Ingredients

• 2 1/2 cups All-purpose flour
• 1 1/2 teaspoons Baking soda
• 1 1/2 teaspoons Ground ginger
• 3/4 teaspoon Cinnamon
• 1/2 teaspoon Cardamom
• 1/8 teaspoon Ground chipotle, (more if you like it spicier)
• 1/2 teaspoon Kosher salt
• 1/2 cup Butter
• 1/2 cup Sugar
• 1 Egg
• 1 cup Grandma's Molasses, or other unsulphured type
• 1/2 cup Coffee, extra strong, hot, and black

Instructions

• Preheat oven to 350F.
• Grease a 9×9-inch baking dish and set aside.
• Sift the flour, baking soda, ginger, cinnamon, cardamom, chipotle, and salt.
• Set aside.
• Cream the butter and sugar together until light and fluffy.
• Add the egg and beat well.
• Beat in the molasses.
• Add the dry ingredients alternately with the hot coffee, beginning and ending with the dry ingredients.
• Spoon into the prepared baking dish.
• Smooth the top and bake for 45 minutes or until done.

Notes

• Try different types of cinnamon and see what you like best. I like Vietnamese cinnamon and roast cinnamon the best.
• Use fresh spices. If you’ve had yours in the pantry for more than 6 months throw them out.
• Grated orange zest is delicious in this. A tablespoon is about right.
  You can add finely chopped candied ginger if you like.
• Make SURE the molasses is unsulphured or you will be sorry the first time you take a bite.
• Be sure not to over-bake it because it does dry it out.
• Check at 35 minutes then check it every 2 or 3 minutes after that.
• This only needs a little powdered sugar dusted over the top but I wouldn’t turn down a spoonful of whipped cream, either.
• Store, tightly covered, at room temperature for about 2 days.
• This gingerbread recipe freezes very well for up to 3 months. Wrap it tightly in plastic wrap then aluminum foil.
• Dust with powdered sugar, a scoop of ice cream, or dollop of whipped cream before serving – if you really want to. I like it plain.

Nutrition

Calories: 283.11kcal | Carbohydrates: 49.57g | Protein: 3.28g | Fat: 8.33g | Saturated Fat: 5.03g | Cholesterol: 33.98mg | Sodium: 318.06mg | Potassium: 452.2mg | Fiber: 0.83g | Sugar: 29.4g | Vitamin A: 262.34IU | Calcium: 67.05mg | Iron: 2.65mg

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